MUSHROOM-VEAL STEW

1lb. Veal stew meat, cubed
I onion, thinly sliced
1/2 red pepper, chopped
1/2 green pepper, chopped
4 mushrooms, sliced
1 tb Worcestershire Sauce
2tb beef broth
Salt and pepper to taste
1 tsp Paprika
1 chopped tomato
Chopped cilantrillo or parsley to taste
1 1/2 tsp flour mixed with a little cold water
3 tb sour cream

Mix the onion, red and green pepper and mushrooms and season lightly with salt and pepper. Add first to the crockette. Mix the veal, Worcestershire Sauce, beef broth, Salt and Pepper, and Paprika (do not add water; the water in the vegetables, the broth and Worcestershire is enough to prepare a very rich sauce). Add to the crockette on top of the vegetables. Add the chopped tomato. Cover and cook 8 to 10 hours. During the last hour of cooking, mix the flour with the water and add to the stew. Mix everything to mix the flavors. 5 or 10 minutes before removing it from the fire, add the sour cream. Garnish with chopped cilantrillo or parsley. Serve this delicious dish with its sauce on top of Pasta or over white rice.